The Life-Changing Persian Lentil Soup Recipe

Introduction

This life-changing Persian soup is a warm, nourishing dish packed with wholesome ingredients and vibrant spices. It combines lentils, fresh vegetables, and aromatic herbs for a comforting meal that’s perfect any time of year.

Ingredients

• 1 cup lentils (red or green)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 medium potatoes, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 6 cups vegetable or chicken broth
• 1 cup fresh spinach or kale, chopped
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Juice of 1 lemon (for serving)
• Fresh parsley or cilantro, chopped (for garnish)

Instructions

1. Step 1: Rinse the lentils under cold water until clean and set aside.
2. Step 2: Heat the olive oil in a large pot over medium heat for about one minute.
3. Step 3: Add the diced onion and minced garlic to the pot. Sauté for 3 to 4 minutes until translucent and fragrant.
4. Step 4: Stir in the diced carrots and potatoes. Cook for an additional 5 minutes to soften slightly.
5. Step 5: Sprinkle in the cumin, turmeric, and paprika. Stir continuously for about 1 minute to release the spices’ aromas.
6. Step 6: Add the rinsed lentils and broth to the pot. Bring the mixture to a boil, then lower the heat to simmer.
7. Step 7: Cover and let the soup simmer for 30 to 35 minutes, until lentils and vegetables are tender.
8. Step 8: In the last 5 minutes of cooking, stir in the chopped spinach or kale to allow it to wilt.
9. Step 9: Season with salt and black pepper according to your taste preferences.
10. Step 10: Serve hot, drizzled with lemon juice and garnished with fresh parsley or cilantro.

Tips & Variations

• Use red lentils for a creamier texture or green lentils for more bite and structure.
• Substitute kale with Swiss chard or collard greens for different leafy textures and flavors.
• Add a pinch of cayenne or chili flakes if you prefer a spicier soup.
• For a richer flavor, sauté the vegetables in butter instead of olive oil.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the soup becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh parsley or cilantro?

Yes, dried herbs can be used, but add them earlier in cooking to allow their flavors to develop. Fresh herbs provide a brighter finish when added at the end.

Is this soup suitable for vegetarians?

Absolutely. Using vegetable broth keeps the soup vegetarian. To make it vegan, ensure your broth and any additional ingredients contain no animal products.

The Life-Changing Persian Lentil Soup Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 61 reviews

Discover the rich and hearty flavors of traditional Persian cuisine with this ultimate Persian lentil soup. This nourishing and wholesome soup combines tender lentils, fresh vegetables, aromatic spices, and leafy greens to create a comforting meal perfect for any day. With simple ingredients and straightforward preparation, this soup delivers a life-changing taste experience that is both healthy and satisfying.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Persian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 cup lentils (red or green)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 medium potatoes, diced

Spices

• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon paprika

Liquids and Oils

• 6 cups vegetable or chicken broth
• 2 tablespoons olive oil

Greens and Garnishes

• 1 cup fresh spinach or kale, chopped
• Salt and black pepper to taste
• Juice of 1 lemon (for serving)
• Fresh parsley or cilantro, chopped (for garnish)

Instructions

1. Rinse the Lentils: Start by rinsing the lentils under cold water to remove any impurities or debris. Set the cleaned lentils aside for later use.
2. Heat the Olive Oil: In a large pot, heat the olive oil over medium heat until it is warm and shimmering, about 1 minute.
3. Sauté Onions and Garlic: Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until the onions become translucent and fragrant, creating a flavorful base for the soup.
4. Add Carrots and Potatoes: Incorporate the diced carrots and potatoes into the pot. Cook for about 5 minutes while stirring occasionally, allowing the vegetables to soften slightly.
5. Incorporate Spices: Sprinkle in the ground cumin, turmeric, and paprika. Stir the mixture continuously for about 1 minute to toast the spices and enhance their aroma.
6. Add Lentils and Broth: Pour the rinsed lentils and broth into the pot. Increase the heat and bring the mixture to a boil, then reduce to a gentle simmer.
7. Simmer the Soup: Cover the pot and let the soup simmer for 30-35 minutes, or until the lentils and vegetables are tender, stirring occasionally to prevent sticking.
8. Add Spinach or Kale: In the last 5 minutes of cooking, stir in the chopped spinach or kale, allowing the greens to wilt and blend into the soup.
9. Season: Taste the soup and season with salt and black pepper according to your preference, adjusting for flavor balance.
10. Serve and Garnish: Ladle the hot soup into bowls. Drizzle fresh lemon juice over each serving and garnish with chopped parsley or cilantro to add freshness and color.

Notes

• This soup is naturally vegetarian and can be made vegan by using vegetable broth.
• You can substitute potatoes with sweet potatoes for a slightly sweeter flavor profile.
• For a creamier texture, consider blending a portion of the soup before adding the greens.
• Adjust the amount of spices according to your heat and flavor preference.
• Leftovers keep well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.

Keywords: Persian soup, lentil soup, healthy soup recipe, vegetarian soup, easy dinner, comforting soup, traditional Persian recipe